Description
Use:
- Side dish - amaranth can be served as a separate side dish or can be combined with rice, millet and corn, always combine in the ratio of 1 piece of amaranth and 4 pieces of other cereal
- Porridge - cook 100 g of amaranth with 300 ml of liquid, stir occasionally, add 4 tablespoons of oat flakes and 200 ml of liquid, cook then for another 5 minutes and your porridge is ready, decorate and flavour with nuts, fruits and seasoning
- Soup - try to add 4 tablespoons of amaranth into your favourite soup (along with potatoes, for example)
- Pudding - rinse 60 g of amaranth and cook it in approximately 300 ml of liquid for about 20 minutes, add cocoa and cinnamon after cooking, let cool down and add pre-soaked chia seeds (5 g), flavour with honey and lemon, cool the mixture down in the refrigerator overnight before serving
- Vegetable salad - mix the cooked and cooled amaranth with your favourite fresh vegetables
- Risotto - add amaranth into risotto or to vegetable couscous, for example
- Popcorn - or popamaranth more precisely, heat higher pot properly, pour 2 tablespoons of amaranth, it will start popping soon, when most of the amount is already popped, pour it into a bowl
- Alegría - Mexican sweet delicacy, first prepare popamaranth (half of a cup of not popped one), then put 3 tablespoons of honey on a slightly pre-heated pan, add popamaranth, little bit of salt and 3 tablespoons of cocoa, mix everything properly and stuff the mixture into a small fry-pan (for bread), let cool down and cut into slices
- Amaranth pot
Amaranth belongs among pseudo-cereals, which means that it does not belong to cereal grass but its use in the kitchen is the same. Grain and from the grain grounded flour are used mainly in the food-processing industry, and so are the leaves. Sometimes it is also used as a feed in agriculture. Pastry and pasta for people with celiac diet are mainly prepared from the amaranth flour. Flavour related, amaranth flour enriches not only pastry, but also cocoa (for example).
The plant, which amaranth is derived from, is called Amaranthus. It was grown in Central America by the Aztecs and Incas already 4,000 BC. Today, amaranth is predominantly cultivated in the tropics, where the grain is harvested up to three times a year. One grain has very small dimensions and weight.
This product will be appreciated primarily by consumers with an interest in organic farming and a sustainable farming system. Organic food always goes through a system of checks and certifications that ensures their quality and enables them to bear this designation.
Composition
Amaranth*. May contain traces of gluten, peanuts, soy, nuts and sesame. *product of controlled organic farmingStorage
Store in a dry place at temperatures up to 25 ° C and relative humidity up to 70%.
